Homemade Ice Cream Recipe

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This recipe for Homemade Ice Cream , by Linda Vilcone, is from Cookin' With June Bug,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

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Ingredients:

Directions:

Directions:

Foundation No. 11 qt. light cream1 C. sugarAdd one cup of sugar to cream and cook over low heat until sugar is dissolved. Flavor after cooling and chill and freeze according to ice cream maker's instructions. Makes 3 pints.

Foundation No. 22 eggs1/4 C. white corn syrup1 C. whole milk2 tsp. vanilla1/4 C. sugar1 C. whipping creamScald the milk, separate the eggs and add the egg yolks mixed with the sugar. Add the corn syrup and cook until the mixture coats the spoon. Beat the egg whites until stiff peaks form and add to mixture when cooled. At this point you may add the flavoring and whpped cream and freeze according to manufacturer's instructions. Makes 1 quart.

Chocolate: Melt 2 quares of chocolate with 1/2 tsp. cinnamon, one T. sgar and 2 T milk or water and add to any of the three foundations while the custard is HOT, beating with egg beater. Let cool and freeze.

Pineapple Water ice: 2 large yellow pineapples, 1-1/2 pounds of sugar, 1 qrt. water, juice of 2 lemons. Pare the pineapples and chop in food processor or blender until very fine and add the juice of the lemons. Boil the sugar and water together for 5 minutes. When cold, add the pineapples and strain through a fine sieve and freeze. Makes 2 quarts.

Lemon Milk Sherbet. 1 qrt. milk, 2 C. sugar, juice of 3 lemons. Dissolve the sugar in the milk and partly freeze before adding the strained lemon juice. Crushed or preserved fruit served with the sherbet adds much to the deliciousness. Makes 3 pints.

Personal
Notes:

Personal
Notes:

I retyped this entire little pamphlet which looks like it's from the 1940s -- all these recipes came with someone's ice cream freezer. I thought we'd enjoy seeing these old time recipes for homemade ice cream.

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